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Korean Pork & Rice Cakes
with Bok Choy
20 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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4 Servings
- Est. 760 Cals/serving
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A favorite Korean ingredient, rice cakes (or tteok) lend their delightfully chewy texture to this crowd-pleasing dish. We’re tossing them in our spicy black bean sauce with hearty pork and crisp-tender bok choy, first sautéed in a fragrant blend including ginger, garlic, and scallions.
Get Cooking
fresh
ingredients
Title
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18 oz Ground Pork
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1 lb Rice Cakes
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15 oz Baby Bok Choy
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⅓ cup Savory Black Bean-Chile Sauce
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⅓ cup Asian-Style Sautéed Aromatics
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¼ cup Cream
1
Prepare the bok choy
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the bok choy. Cut off and discard the root end of the bok choy; roughly chop.
2
Cook the pork
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the sautéed aromatics. Cook, stirring frequently, 1 to 2 minutes, or until combined.
3
Add the bok choy
Add the chopped bok choy, black bean-chile sauce, and 2 tablespoons of water. Cook, stirring occasionally, 3 to 4 minutes, or until most of the liquid has cooked off and the pork is cooked through. Turn off the heat.
4
Cook the rice cakes
Meanwhile, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly.
5
Finish & serve your dish
Transfer the cooked rice cakes to the pan of cooked pork and bok choy. Add the heavy cream and stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!
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